Sheep-Free Haggis (Vegan/Gluten-Free)

Sheep Burns Supper Veggie

I’ve been on a sheep-free diet my whole life; I just don’t have the stomach for it. So what’s a good Scottish girl to do when her favourite January reason for feastin’ rolls around? Why, veggie haggis, of course! Burns Suppers are something we started doing with our kids back when we were home schooling. WeRead more

11 Tips for Easing the Transition to a Plant-Based Diet

Tips for Easing the Transition to a Plant-Based/Vegan Diet

Are you thinking about reducing the amount of meat, eggs, and dairy you eat? Limiting your intake of these things is sure to benefit you physically, but it’s not always an easy adjustment to make, mentally. I have several friends and family members who have been told to adopt a plant-based diet for a varietyRead more

Sparkling Oranges

Sparkling Oranges - an elegant and delicious holiday fruit salad!

Our Christmas morning brunch routine has been the same for as long as I can remember: cinnamon buns with stockings, and eggs benedict for breakfast, usually with roast potatoes and fruit salad on the side. About a decade ago, I stumbled upon this recipe, and it quickly replaced our regular mixed chopped fruit. It’s simple,Read more

Quinoa Tamale Pie Bake

Quinoa Tamale Bake - Hearty and delicious that even non-vegans will love!

The dark days of winter make me crave warm, hearty meals that stave off the cold. If it comes in casserole form and can feed a crowd, so much the better. As we head into the holiday season, I like to have some easy, crowd-pleasing recipes at the ready for when guests arrive. This oneRead more

Date Squares, A Love Story

Matrimonial Cake, also known as Date Squares/Bars - a family favorite, made vegan!

I acquired my love of cooking from my mom, who grew up on a remote homestead in the Peace River valley. The oldest girl of 6 kids, she was expected to pitch in as soon as she was able, so cooking was something she picked up early on. Matrimonial Cake, a staple dessert of ruralRead more

Peanut Butter Oatmeal Cookies (Vegan)

If I had to define my cooking style, I’d call it wholesome rustic. I love simple food made with basic ingredients. Whenever I’m looking at a new recipe, there are a few ingredients that, if listed in the recipe description, will hook me every time: kale, sweet potatoes, squash, walnuts, and you guessed it, peanutRead more

Butchering Day

Butternut Coconut Red Lentil Curry

We grow a fair amount of squash, and it usually gets eaten throughout the year – roasted whole, tossed with pasta, turned into soup, or baked into muffins. Most years, I cook one of the big guys and freeze the pulp in glass jars (this is often the remainder of a jack-o-lantern), but in 2016Read more

No-Parm Pesto

I may have overdone it. Again. I have a tendency to get overly excited about one crop every year and plant way more than one family can possibly eat. Exhibit A, last year’s garlic haul: By June, when I still had half a bushel left and it became obvious that we weren’t going to finishRead more

Low Fat Granola

If you’re familiar with my old blog, my love affair with this wholesome breakfast staple is old news, though I have continued to tweak it over the years, and it’s still a mainstay of our diet, so I thought it was worth sharing again. My husband and I eat this low fat/low sugar granola forRead more

Cottage Cheese Muffins (Solly’s Taste-Alike)

Cottage Cheese Muffins (Solly's Taste-Alike). Savory, light, hearty, and delicious!

Solly’s is a bakery/deli that we used to frequent when we lived in Vancouver (I still pop in whenever I get the chance). They make unbelievably delicious bagels and knishes, and the chocolate babka loaf is to. die. for. One of our favourite Solly’s specialties is also one of the simplest. Their cottage cheese muffinsRead more